Sea Bass with Papaya and Roquefort

Sea Bass Recipe that's easy but delicious!

I have a new Internet friend, Gaby, from Brazil, who recently moved to Carmel, California, and she wrote me saying,

"You've been a big help! Now I can learn the cooking terms in English. I have kind of the same story as you, discovered cooking when I was in a boarding school in Switzerland, and can't seem to get away from it, its a passion! The good part is that now my husband loves it too,so we always cook together, trying new recipes."

Here is a recipe from Gaby that you'll enjoy. She says, "Isn't that easy? It is wonderful...Usually, I serve it with herb couscous or rice with watercress.

I've asked Gaby to send me her ingredient list but she never did. In the meantime, play around with quantities until you get the taste you like. It's a great learning experience.

📖 Recipe

Print Recipe

Sea Bass with Papaya and Roquefort

A Great Way to Utilize Papaya and Roquefort Cheese

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Ingredients

• 4 Sea bass fillets
• salt & pepper to taste
• 1 papaya sliced thin
• ¼ cup heavy cream
• 3 ounces Roquefort or gorgonzola cheese
• 1 sprig rosemary fresh

Instructions

• Put sea bass filets in a pan that can go into the oven.
• Add a little salt and pepper.
• Cover with very ripe thin papaya slices.
• In another pan, simmer heavy cream and Roquefort (or Gorgonzola) just until the cheese melts.
• Cover the fish with sauce.
• Garnish with fresh rosemary.
• Put into oven and bake until golden.

Some of My Favorite Seafood Recipes